Novel approaches to the analysis of the Maillard reaction of proteins

S.E. Fayle, J.P. Healy, P.A. Brown, E.A. Reid, J.A. Gerrard, Jennifer Ames

Research output: Contribution to journalArticlepeer-review

57 Citations (Scopus)


The Maillard reaction comprises a complex network of reactions which has proven to be of great importance in both food science and medicine. The majority of methods developed for studying the Maillard reaction in food have focused on model systems containing amino acids and monosaccharides. In this study, a number of electrophoretic techniques, including two-dimensional gel electrophoresis and capillary electrophoresis, are presented. These have been developed specifically for the analysis of the Maillard reaction of food proteins, and are giving important insights into this complex process.
Original languageEnglish
Pages (from-to)1518-1525
Number of pages8
Issue number8
Publication statusPublished - 2001

ASJC Scopus subject areas

  • Clinical Biochemistry

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